Simple Game Pie

This game dish brings out the flavours of the various meat and
delivers it in golden puff pastry. Its a melt in your mouth experience.

Ingredients

0.5 oz (15g)butter

1 tablespoonolive oil

1cock pheasant
( jointed)

1chicken leg
( separate the drumstick from thigh joints)

11 oz (300g)diced venison

1onion
( chopped)

3.5 oz (100g)smoked streaky bacon
( grinded and dice)

3 tablespoonsbrandy

200 ml (7 fl oz)red wine

300 ml (10 fl oz)chicken stock

2 teaspoonsjuniper berries

3bay leaves

4 teaspoonscornflour

1 tablespoontomato puree

salt and pepper

Pastry Circles

1 lb (500g)puff pastry
(defrosted)

egg
for glazing

sea salt
for sprinkling

Steps:

Preheat cooker and use instruction manual as a guide if needed.
Heat butter and oil in frying pan, add pheasant and chicken joints.
Fry until brown all over.

Add venison, bacon, and onion. Fry for 5 minutes. Stir until
brown, add brandy and bring to a boil. Light with match and wait for
flames to subside. Once subsided, mix in wine, stock, juniper
berries, bay leaves and tomato puree. Season with salt and pepper,
and then bring to a boil.

Arrange pheasant and chicken in slow cooker evenly and pour
venison and stock mixture into the pot. Replace lid and cook on low
heat for 8-9 hours.

Leave cooker on and remove the pheasant and chicken from the
pot. Mix in corn flour to create a smooth paste. Add a little cold
water. Mix into casserole. Place lid back on cooker for 30 minutes.

Discard bay leaves.

Flour the surface of your baking tray and place puff pastry.
Spoon filling and cover with a layer of pastry.

Bake in a pre-heated oven at 200C (400F) for 8-10
minutes or until golden brown.